Description
Cheese-stuffed pretzels are a delightful fusion of warm, chewy pretzel dough and a gooey, savory cheese filling. This recipe offers a step-by-step guide to creating these delectable treats at home, perfect for family gatherings or as a special snack.
Ingredients
- Warm Water: 1 1/2 cups (110°F/45°C) – Activates the yeast and aids in dough rising.
- Granulated Sugar: 2 tablespoons – Feeds the yeast and adds a subtle sweetness.
- Active Dry Yeast: 2 1/4 teaspoons (1 packet) – The leavening agent that makes the dough rise and gives it a soft, fluffy texture.
- All-Purpose Flour: 4 cups – Provides the structure for the pretzel dough.
- Salt: 1 teaspoon – Enhances the flavor of the dough and balances the sweetness from the sugar.
- Baking Soda: 1/4 cup (for dough) and 2/3 cup (for pretzel bath) – Used in the dough to help the pretzels brown and in the pretzel bath to give them their signature chewy texture.
- Egg: 1 large, beaten – For brushing on the pretzels before baking, giving them a glossy, golden finish.
- Cheddar Cheese: 1 cup, shredded – Used for the cheese filling.
- Mozzarella Cheese: 1/2 cup, shredded – Adds a gooey texture to the cheese filling.
- Coarse Salt: For sprinkling on top of the pretzels, adding a salty crunch.
Instructions
- Prepare the Dough:
- In a small bowl, combine 1 1/2 cups of warm water (110°F/45°C) with 2 tablespoons of granulated sugar. Stir until the sugar dissolves.
- Sprinkle 2 1/4 teaspoons (1 packet) of active dry yeast over the water and let it sit for about 5 minutes, or until it becomes foamy, indicating that the yeast is activated.
- In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt.
- Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
- Let the Dough Rise:
- Lightly oil a large bowl and place the dough inside. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Cheese Filling:
- In a small bowl, combine 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese. Mix well and set aside.
- Shape the Pretzels:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Once the dough has risen, punch it down to release the air and divide it into 8 equal pieces.
- Working with one piece at a time, roll the dough into a rope approximately 20 inches long.
- Flatten the rope slightly using your fingers or a rolling pin.
- Spoon about 1 tablespoon of the cheese filling along the center of the flattened dough.
- Carefully fold the dough over the cheese, pinching the edges tightly to seal and encase the cheese completely.
- Shape the filled rope into a traditional pretzel shape by forming a U, crossing the ends over each other, and pressing them onto the bottom of the U.
- Place the shaped pretzels onto the prepared baking sheet.
- Prepare the Pretzel Bath:
- In a large pot, bring 10 cups of water to a boil.
- Carefully add 2/3 cup of baking soda to the boiling water. Be cautious as the mixture may bubble up.
- Using a slotted spoon or spatula, gently lower each pretzel into the boiling water for about 30 seconds. This step gives the pretzels their characteristic chewy texture and deep brown color.
- Remove the pretzels from the water, allowing any excess water to drip off, and place them back onto the baking sheet.
- Bake the Pretzels:
- In a small bowl, beat 1 large egg to create an egg wash.
- Brush the top of each pretzel with the beaten egg, ensuring even coverage. This will give the pretzels a glossy finish.
- Sprinkle coarse salt over the pretzels to your liking.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they turn golden brown.
- Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack before serving.
Notes
- Ensure the water temperature is around 110°F (45°C) to properly activate the yeast.
- For a spicier kick, consider adding finely chopped jalapeños to the cheese filling.
- If you prefer a sweeter pretzel, sprinkle cinnamon sugar over the pretzels after baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg